Gluten Free French Style Scrambled Eggs

May 9, 2019

This is the best tasting way to make scrambled eggs that I have ever encountered. It isn’t fast, it isn’t easy to clean up after but it is absolutely delicious. These are good enough that every single time I serve them for dinner, no one, absolutely no one, objects.

Ingredients

8 eggs

2 tbsp butter

Pepper to taste

Sea Salt to taste

Steps

Take a pot that you can put a glass or metal bowl in the top of (to act as a double boiler) and fill it with hot tap water.

Put the pot on the stove and turn it to high.

Put the butter in the bowl and wait for it to melt.

Beat the eggs with the salt and pepper.

Add the eggs to the center of the bowl and begin moving them around to scramble them. Keep them in pretty much constant motion (avoiding a steam burn around the edges of the double boiler) until they scramble into soft curds. This will take at least 5 to 10 minutes. Don’t get frustrated and give up - they are worth it. They should be able to stand on their own and not be too terribly wet (honestly just taste them and you will know).

Serve immediately and season additionally as needed.

The bowl they cook in is going to be a pain in the ass to clean. Fill it with water and soap right away and let it soak. What the world really needs is a teflon mixing bowl but that simply doesn’t seem to exist. Alas.

Reference

Recipes by J. Scott Johnson

This is my personal collection of gluten free recipes. I used to use KeyIngredient but as that has become progressively worse I moved everything to my local box and published it on github using this tutorial: Github Pages.